Bar

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What are some factors to consider in choosing glassware, especially in an all-purpose glass:

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The glass should be stemmed

The glass should be clear

The glass should be tulips shaped

The class should have adequate size

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- flat-bottomed glass that is basically a bowl without stem or foot.

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Tumbler

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- refers to a style of glass in which the bowl sits directly on a base or foot.

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Footed Ware

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- refers to the style of glass which has handles or stems.

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Stemware

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PARTS OF STEM GLASSWARE

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1. Bowl

2. Stem

3. Base/Foot

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- The most common type is the saucer glass which holds about 5 ounces. The other is the tulip shaped which shows off bubbles and holds sparkle longer.

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Champagne

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comes in many styles and holds 5-8 ounces. Red wine is usually larger than white wine.

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Wine Glass

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- This type of glass comes in many sizes and holds 3-4 ounces. Some cocktail glasses are V-shaped.

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Cocktail

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- This glass is used for whiskey sours and holds 3-4 ounces. It is narrow at the top with deep bowl.

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Sour Glass

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- A wide top glass with slanting sides. Holds about 2-3 ounces.

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Sherry/Port

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- This type of glass holds from / to 1 ounce. It is stemmed and tubular shaped and used for cordials and liqueurs.

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Pony/Liqueur glass

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- Usually called a snifter, it varies in size and has a small opening with large bowl.

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Brandy glass

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- This glass looks like a water glass and holds 10-12 ounces.

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Collins glass

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- short and squat glass which is wider at the top than the bottom and holds from 4-6 ounces.

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Rock glass/ Old-fashioned glass

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- This glass is smaller than the Collins glass but with the same shape. Holds from 5- 9 ounces.

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Highball

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- Used for beer which holds 10-12 ounces.

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Pilsner

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(No noticeable behavior change)

Customer:

1. Is talkative

2. Seems relaxed, comfortable, happy

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Green Level

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(Relaxed inhibitions and impaired judgment) Customer: 1. Becomes louder or more talkative; 2. Becomes more quiet; 3. Behaves in an overly friendly way; 4. Curses at the server's slow service; 5. Complaints that drinks are getting weaker; 6. Insists on singing with band.

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Yellow Level

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(Loss of motor coordination) Customer: 1. Spills a drink

2. Sways when walking 3. Has slurred speech 4. Asks for a double 5. Is unable to pick up change 6. Annoys or argues with other customers 7. Becomes tearful or drowsy 8. Has difficulty focusing 9. Falls or stumbles

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Red Level

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refers to the sensation of dryness in the back and under the edges of the tongue.

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Acidity

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refers to the superior grade of coffee. This is also known as gourmet coffee. It contains half of the caffeine of robusta and has more desirable flavors and aromatic properties. More expensive.

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Arabica

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refers to the odor derived from coffee. e.g. floral, nutty or fruity

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Aroma

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refers to the way coffee feels in the tongue, its viscosity or heaviness.

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Body

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refers to the process of adding the water with coffee.

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Brewing

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refers to the lightest roast of coffee seeds; the color is light brown.

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Cinnamon Roast

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, also known as coffea, refers to a seed of cherry from coffee trees.

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Coffee

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refers to the mixing of multiple varieties of coffee to come up with a balance aroma and flavor of coffee,

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Coffee Blending

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refers to a method used to evaluate the coffee's characteristics.

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Cupping

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also known as French Roast or Italian Roast or Espresso Roast. This is the darkest roast.

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Dark Roast

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to a single shot of coffee with the ratio of % tbsp of coffee to 1 oz of water. This Italian term means express.

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Espresso refers

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is the overall perception of the acidity, aroma and body of the coffee.

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Flavor

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is the second pop which is darker brown in color.

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Full City

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a term literally means to prevent sleep.

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Gahwa

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a cherry that has one bean.

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Peaberry

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is the process of caramelizing the sugars and carbohydrates of the coffee seeds.

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Roasting

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- also known as Canephora and Conillon, this is a lower grade of coffee; it has more astringent flavor and contains a higher amount of caffeine.

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Robusta

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is a lower grade of coffee that is typically grown at lower elevations. It has more of an astringent flavor and contains a higher amount of caffeine.The robusta trees are easier to grow and maintain. They are also more disease-resistant and produce a higher yield. This type of coffee is typically used to achieve lower price.

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Robusta coffee

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is the superior grade of coffee that most people usually refer to as gourmet coffee. They contain about half of the caffeine of robusta and have more desirable flavors and aromatic properties.

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Arabica coffee

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- is a breed of coffee that has a high resistance to diseases and dryness that plagued other coffee varieties. It has a high yield and aged beans give coffee with odorous and pleasant taste like langka or jackfruit and is sometimes confused with the baraco coffee. This variety also grows in lower elevations in the Philippines, particularly areas of Cavite where the locals prefer it as a blender for their robusta and barako varieties.

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Excelsa

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- has bigger berries. It is relative from West Africa. Liberian Coffee accounts for around 1% of commercially grown coffee. Taste and appearance of the beans and berries is similar to the more common coffee, although beans are often larger but contain a tough, difficult to shell skin, hindering their commercial uses.

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liberica/Kapeng Barako

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is the art and science of roasting the green coffee at approximately 400 degrees. Although sounding simple, roasting and blending are two of the most important aspects of creating a great gourmet coffee.

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Coffee Roasting

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roast the coffee as it is tumbled in a rotating drum.

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The drum machines

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, also known as fluid bed roasters, roast the coffee as it tumbles on a current of hot air.

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The hot air machines

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is the art and science of blending multiple varieties of coffee together to create a balanced, well rounded flavor and aroma. An example of the world's most famous blend is the

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Coffee blending

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- This coffee is a blend of coffee from the countries of Yemen and Indonesia. It is known for its rich, spicy taste with bittersweet chocolate overtones.

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Arabian Mocha Java

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- The sensation of dryness in the back and under the edges of your mouth. This is a desirable quality and not to be confused with sour (which is considered a bad quality of coffee). Acidity creates a lively, bright taste which without it, the coffee would taste flat.

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Acidity

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- Without aroma, coffee could only taste sweet, sour, bitter and salty. This is where (we get) the subtle differences such as floral, nutty or fruity comes from.

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Aroma

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- The way the coffee feels in your mouth, its viscosity or so heaviness. The best way to describe it is the comparison to how whole milk feels in your mouth compared to water. If you are unsure as to the level of body in the different coffee, add an equal amount of milk to each one and the one with the heavier body will retain more of its flavor when diluted.

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Body

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- This is the overall perception of the three characteristics above. can be rich (full bodied), complex (multi-flavored), or balanced (no one characteristic over powers the other.

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Flavor

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is simply the process of flavoring water with roasted and ground coffee beans. The Importance of Freshness

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Brewing coffee

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is the preferred way by many to brew a cup of coffee. It is also great when you only need to brew a few cups instead of a whole pot of coffee.

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A French press or coffee press

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. This is the black tea from the Anhui region of China. perhaps the most famous of Chinese varieties, is prized for its rich chocolaty flavor, and sumptuous aroma.

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KEEMUN

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. This refers to tea grown in this mountain area of Darjeeling in India. The mountain altitude and gentle misting rains of the region produce a unique full bodied but light flavor with a subtly lingering aroma reminiscent of

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DARJEELING

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. Reserved for afternoon use, it is traditionally offered plain to guests. One might take a lemon with it, if the Darjeeling is of the highest grade, but never milk.

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Muscatel

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. The elegant tea is sometimes known as the “champagne of teas". Originally grown in the Fukien province of China, it was first imported to England in 1869 by John Dodd. Today, the highest grade Oolongs (Formosa Oolongs) are grown in Taiwan. A cross between green and black tea, it is fermented to achieve a delicious fruity taste.

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OOLONG

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Oolong tea from the Fujian province of China infused with the delicate scent of the night- blooming jasmine flowers. It melts into a cup of sweet fragrance and delicate jasmine notes.

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Jasmine Tea

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is not fully fermented like black tea or partially fermented as oolongs. Instead, the tea leaves are plucked, steamed or pan fried (which removes the fermentation enzymes), rolled, and then dried. This process yields a chemical composition in green tea similar to the fresh tea leaf.

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Green tea

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. It has a good combination of great taste and has proven health benefits, for just the right touch of ginseng to liven up the cup. It makes a light and refreshing drink that's popular both hot and cold. If you are interested in the health properties of green tea and ginseng, this tea luckily combines both.

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Ginseng Green Tea

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is a very rare, expensive connoisseur tea that is mainly produced in China in Fukien (Fujian) Province. Once harvested, white tea is not oxidized or rolled, but simply withered and dried by steaming, White tea requires an experienced palate already initiated into the exquisite, subtle flavors of green and oolong tea. Its name, a literal translation from the Chinese, probably comes from the very pale color of its liquor. This tea has a very mellow taste and a hint of sweetness.

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White Tea

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This is a white tea from China, is among the most revered of Chinese tea, produced in the Fuding and Zhenhe districts of its Fujian province. Gathered only in the few days of early spring, the preparation of this tea is governed by strict requirements to ensure a premium product. This dedication to perfection is evident in the cup, which is sweet and delicate with a clean, airy fragrance

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Silver Needle Tea

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refers to a wine that is added with herbs and spices.

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Aromatic Wine

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refers to the measure of sugar in wine.

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Brix

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refers to a French word which means "region or place where the wine came from.

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Endroit

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refers to wine that is made by adding neutral spirits 1. to a wine base or by adding sugar, with an alcoholic content of 18 - 22%.

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Fortified Wine

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is a method of making wine

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Methods Champeonoise

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is a grape louse that caused the destruction of almost all vineyard in Europe.

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Phylloxera

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refers to a wine which contains trapped carbon dioxide and has an alcoholic content of 7-15% of alcohol. Always served chilled.

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Sparkling wine

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refers to a wine that is non-carbonated and has an alcoholic content of "not excess of 14% in volume."

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Still wine

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refers to a substance found in skins of grapes or oak barrels that acts as preservative

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Tannin

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refers to a bar tool used in wine service. This silver tasting cups are common in wine presentation.

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Tastevin

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refers to actual wine making process.

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Vinification

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refers to the year when the grapes are picked for wine production.

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Vintage

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refers to the farming of the vineyard.

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Viticulture

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refers to the type of grape from which major wine comes from.

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Vitis Vinifera

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refers to a naturally fermented juice of fresh ripe grapes.

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Wine

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are fungi that are essential in fermentation.

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Yeasts

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- when the juice is fermented together in vat with the skin and seed. This also imparts a quality known as tannin- it comes from seeds and skin which make red wine taste little dark tea. It creates the backbone that allows red wine to age more slowly than white wine.

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Red

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is usually fermented with the skins and seeds. They can be consumed at an earlier stage.

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White

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is fermented red grapes, skins, seeds, and juice but only for a short time.

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Pink

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refers to the year when the grapes are harvested for the production of wine. There are years when the harvest is good in some parts of the world, wine produced during such vintage is usually the most expensive.

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Vintage

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- a French word which means "region or place where the wine came from. Wine from Europe particularly in Italy, Germany usually command higher prices than those grown in California.

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Endroit

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is liquor distilled from the sap of a nipa palm. It is widely made and available in Caraga, Mindanao. The process involved in making laksoy is tedious and time-consuming.

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Laksoy

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is a sugar cane wine made in Ilocos Norte and particularly plentiful in Naguilian where a Basi Festival is held annually. The product has been produced and consumed even before the invasion of the Spaniards. The strong basi is called basi lalaki and if it is weak, basi babae.

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Basi

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is coconut toddy that has a stinging sweet and bittersweet taste. The process involves extracting the sap of an unopened coconut bud. The tip of the bud is lopped and the pale juice allowed trickles into bamboo containers. A sturdy tree yields about a gallon of liquid daily. The fermenting process involves the sweetish liquid is stored for one to three days in earthen jars or bottles in modern times. The rust tint of tuba is acquired through the addition of powdered called tangal.

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Tuba

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is wine made from coconut. is famous for its potency that normally carries about 80 to 90 proof variations. It is mostly produced in Quezon Province, Philippines. It has been passed down throughout generations of coconut plantation farmers

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Lambanog

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. found its first fame as aperitif. The pre-revolution Russian vodka was different from the vodka drunk today. It was oily and had a taste almost sickly. One did not sip it but tossed the glassful straight to the back of the throat, and took a mouthful of hors'd'oeuvre, caviar if available, accentuated and a warm glow spread through one's veins. The vodka then was 70 proof

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VODKA

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This is a Scandinavian aperitif which is strong - 70 proof, 51% alcohol by volume. It is said to be made from sawdust but is actually distilled from grains or potatoes and often flavored with caraway. It is ideal with food and beer.

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SCHNAPPS

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This is derived from the Latin word, Aqua vitae, the term for distilled alcohol, flavored or plain. There is a ritual to the serving of aquavit: you never drink without raising your glass to one of the other guests saying "skoal", (at one time was the custom that no guest could drink till he had been toasted by his hostess composure). You raised your glass, look into the other's eyes above it, tilt your head back and drain the glass. Then you look into their eyes second time, raise your glass, nod then lower it.

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AQUAVIT

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This is the traditional spirit of Mexico, which is distilled from the fermented sap of the MAGUEY, a cactus-type vegetable grown only on the Mexican state of Jalisco. The end product is called MEZCAL - fire water reputed to have hallucinatory side effects. is a refined version of mesca

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TEQUILA

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It is basically plum brandy, which is chiefly associated with Yugoslavia. It is also drunk widely in Central Europe and Balkan countries.

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SLIVOVITS

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is the most well known black grape variety in the world. Along with Merlot, with which it is often blended. The grapes are high in tannin, so cabernet sauvignon wine age well, (especially oak), but need time to mature. At best, the wine is rich in color, aroma, and depth and in time has a long lasting flavor, often of black currants.

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Cabernet Sauvignon (cab-air-nay So-veen-yawn)

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The most widely planted black grapes variety in Bordeaux where it is usually blended with cabernet sauvignon. The latter give backbone to the merlot, which is lower in tannins and acidity, yet add richness and smoothness to the wines that would otherwise be harsh. On its own, Merlot that is unblended is usually soft and easy drinking wine with flavor of plum and fruitcake.

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Merlot (mer-low)

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These are the grapes used to make black burgundy. They are extremely sensitive to climatic conditions and yields are not very high, making them both difficult and expensive to produce. Rarely blended. Pinot Noir makes fairly colored, light or medium bodied reds with strawberry or raspberry aroma. Pinoit noir is one of the main grape varieties used to make champagne.

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Pinoit Noir (pee-no Nwahr)

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This has the aroma of black currant, cedar mixed spices. The syrah grapes make dark, full bodies, strong red wine with great longevity, particularly if oak aged. Fairly tannic when young, this wine is worth keeping for at least three years and is best with food. Mature shiraz has aroma of black currant, cedar and mixed spice.

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Syrah (Shiraz)

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- California own grape variety Zinfandel makes wine wherein style can vary from light to elegant as in white or rose wine, to massive and tannic reds, but the grapes own berry-like character always comes through. The best grapes are arguably those that are rich and well colored, preferably with brief aging in oak. These will be at their peak after about five years.

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Zinfandel (zin-fan-del)

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which is made of grapes from Germany, is most uncomplicated, light and fruity reds intended for drinking when young and fresh. The wine has a distinct pear aroma, often the result of the production methods and a raspberry flavor. Most serious Beaujolais can be aged.

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Gamay Beaujolais

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makes a fruity flavored wine and aroma of freshly ground pepper. On its own, these black grapes make warm, fruity flavoured wines with high alcohol content and aromas of freshly ground pepper. The grapes are low in tannins, however, so they are often blended with highly tannic grapes such as cabernet sauvignon or syrah, which benefits both of this variety

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Grenache

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- a spicy variety grapes with intense lychee flavor. The highly aromatic wine made from this spicy variety is full bodied whites that can be dry or sweet. They have low acidity and high alcohol content, often over 13%. With its exotic perfume and intense lychee flavor. is one of the few wines that will go well with spicy food

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